肉制品中香辛料的应用

doi:10.7506/rlyj1001-8123-200901018

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Abstract This paper reviews history, definitions, forms of the spices, and analyzes the spices of the use of principles, methods in the meat products, and puts forward the current problems and prospects.

Key words： spice application meat product

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	Articles by authors
	ZHANG Tianjing
	GU Yuan
	LU Caixia

Cite this article:

ZHANG Tianjing,GU Yuan,LU Caixia. The Application of Spice in Meat Products[J]. Meat Research, 2009, 23(1): 78-81.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200901018 OR https://www.rlyj.net.cn/EN/Y2009/V23/I1/78

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